Monday, 7 November 2011

Appetizing Saluyot Salad


Marinated jute leaves topped with onions and tomatoes.

2 cups blanched saluyot
1/4 cup vinegar or calamansi juice
1 teaspoon sugar
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/4 cup onion rings
1/4 cup tomato rings
1 piece hard boiled egg, sliced
1 tablespoon burong isda (optional)
1/4 cup boiled and chopped shrimps (optional)

  • COMBINE. In a bowl, combine vinegar and sugar.
  • SEASON. Sprinkle AJI-SHIO Seasoning Mix with Pepper and mix well.
  • MARINATE. Add saluyot leaves and marinate preferably overnight.
  • SERVE. Before serving, add onions and tomatoes.
Makes 4-6 Servings

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